Toffee Chocolate Crispy Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Crispy rice cereal

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 1 1/2 sticks Butter

• Desserts

  • 1/2 cup Milk chocolate heath bar/toffee bits

Found on sweettoothsweetlife.com

Description

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (packed) brown sugar
• 1/2 cup granulated sugar
• 1-1/2 sticks (3/4 cup) butter, softened
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup crispy rice cereal
• 1 cup semi-sweet chocolate chips (I use mini, to get more throughout the cookie!)
• 1/2 cup milk chocolate Heath bar/toffee bits

Directions

• Preheat oven to 300 degrees F. In a medium bowl, combine flour, salt, and baking soda; mix well and set aside.
• In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add egg and vanilla extract. Beat until light and fluffy.
• Add flour mixture, rice cereal, chocolate chips, and toffee bits. Blend at low speed (or mix by hand) until just combined. Drop by rounded tablespoons onto ungreased cookie sheet (or lined with parchment paper), 2 inches apart. Bake for 18-20 minutes. Immediately transfer to a wire rack to cool. Enjoy!